Mini Cheesecake Desserts
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 56.6
- Total Fat: 0.6 g
- Cholesterol: 0.6 mg
- Sodium: 150.1 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 0.0 g
- Protein: 1.3 g
View full nutritional breakdown of Mini Cheesecake Desserts calories by ingredient
Introduction
This is a great way to make a delicious mini dessert that you can enjoy no matter how calorie strict your diet it! To make this recipe richer try mixing in 2 Tbsp. of light cream cheese. This is a great way to make a delicious mini dessert that you can enjoy no matter how calorie strict your diet it! To make this recipe richer try mixing in 2 Tbsp. of light cream cheese.Number of Servings: 12
Ingredients
-
12 paper-lined foil muffin tin papers
1 package of sugar-free cheesecake flavored pudding
1.5 cup of skim (non-fat) milk
16 Tbsp. of Kraft Cool Whip Free (Non-fat)
24 Reduced-fat Nilla Wafer cookies
Assorted fresh fruit of your choosing
Directions
1.) Fifteen minutes before you would like to prepare this recipe, remove the Cool Whip from the freezer so that it can thaw.
2.) Combine pudding mix and milk with a whisk until the pudding starts to thicken. Using a wooden spoon, softly fold in the Cool Whip (do not beat or whisk at this point or you will loose the fluffiness that the Cool Whip provides).
3.) Insert one muffin tin paper into each hole of the the muffin pan. Place a vanilla wafer, flat side down, in each space.
4.) Evenly distribute the pudding mixture amongst the twelve spaces.
5.) Place a final Nilla wafer flat side down on top of the pudding mixture.
6.) Refrigerate the mini desserts for 4+ hours (overnight is best) to let the pudding set and the Nilla wafers soften so they are more crust rather than cookie like.
7.) Serve cold and top with your favorite seasonal fruit.
Serving Size: Makes 12 cupcake-sized servings
Number of Servings: 12
Recipe submitted by SparkPeople user MEDHOPEFUL777.
2.) Combine pudding mix and milk with a whisk until the pudding starts to thicken. Using a wooden spoon, softly fold in the Cool Whip (do not beat or whisk at this point or you will loose the fluffiness that the Cool Whip provides).
3.) Insert one muffin tin paper into each hole of the the muffin pan. Place a vanilla wafer, flat side down, in each space.
4.) Evenly distribute the pudding mixture amongst the twelve spaces.
5.) Place a final Nilla wafer flat side down on top of the pudding mixture.
6.) Refrigerate the mini desserts for 4+ hours (overnight is best) to let the pudding set and the Nilla wafers soften so they are more crust rather than cookie like.
7.) Serve cold and top with your favorite seasonal fruit.
Serving Size: Makes 12 cupcake-sized servings
Number of Servings: 12
Recipe submitted by SparkPeople user MEDHOPEFUL777.